Sriracha Pickled Eggs

• Vegetarian

• Refrigerated

  • 24 Hardboiled eggs, medium-sized

• Condiments

  • 1 lots of Sriracha chile sauce

• Baking & Spices

  • 1/4 cup Brown sugar, light
  • 2 tsp Paprika, smoked
  • 1 tbsp Peppercorns, whole black
  • 1 tbsp Red pepper flakes
  • 1 tbsp Sea/pickling salt

• Oils & Vinegars

  • 2 cups Apple cider vinegar

• Liquids

  • 1 cups Water

Found on puttingupwitherin.com

Ingredients

• 2 dozen medium-sized hardboiled eggs (shells removed)
• 1/4 cup light brown sugar
• 2 cups apple cider vinegar
• 1 cups water
• 1 Tbsp red pepper flakes
• 2 tsp smoked paprika
• 1 Tbsp sea/pickling salt
• 1 Tbsp whole black peppercorns
• lots of sriracha chile sauce (I probably used 1/2 cup)

Directions

• In a medium-size, non-ionized pot combine all the ingredients (excluding the sriracha chile sauce and eggs). Bring mixture to a boil, then remove from heat.
• Pack your hardboiled eggs into a sterilized quart sized jars and then cover (or add as much as you like) in sriracha sauce.
• Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
• Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (Im going to leave them for at least a month).
• Enjoy.